Vegan Weekend includes mac ’n cheese cook-off
City restaurants showcase their specialty dishes for diners interested in healthy eating without animal products
Dozens of Baltimore’s vegan cooks are preparing to bring their cheesiest eats to a macaroni and cheese cook-off — without real cheese, of course — as part of a weekend dedicated to all things vegan.
Baltimore Vegan Weekend will run Friday through Sunday. The second annual Vegan Mac ’n Cheese Smackdown is at the heart of the weekend’s events. More than 1,000 people turned out for last year’s competition — double the expected attendance — so organizers decided to expand the event this year.
“We’re just trying to spread vegan love around Baltimore,” said Nathaniel Corn, owner of
On Friday, more than 25 restaurants across the city will participate in an informal vegan restaurant crawl. Eateries including
“There’s a lot of great options in Baltimore — we’re kind of spoiled,” Corn said of the proliferation of vegan cuisine.
Saturday’s Vegan Mac ’n Cheese Smackdown is growing, too. Last year’s inaugural event included 32 contestants, but there’s space for 40 this year. The cook-off is being held at Baltimore City Community College’s athletics building (2901 Liberty Heights Ave.) from 3 p.m. to 7 p.m.
Tickets are $10 in advance, available through Timely, or $15 at the door. All proceeds support community outreach and education projects of Better Health, Better Life and Thrive Baltimore, Pep Foods Inc.’s new event space and community resource center.
Following the smackdown, Pep Foods will host an after party at Thrive Baltimore (8 E. Lafayette Ave.) featuring vegan food, drinks and music.
On Sunday, five restaurants —
“There’s a lot of movement in the restaurant industry and the food industry in general toward veganism,” Corn said. “Not necessarily going vegan but eating healthier, caring more about what they put in their bodies. ... I think that it’s like a ripple effect — all the restaurants see the popularity of vegan food around them.”
Four years after it first appeared before the city’s Board of Liquor License Commissioners, the beer garden was approved for a liquor license.
Brian McComas, a partner in the project, said the beer garden at 18 E. Cross St. is aiming to open during the first week of March.
Beneath a glass roof that simulates an open-air atmosphere, Crossbar will offer a selection of German beers, as well as German comfort food when it opens.
Look for menu items like sauerbraten, spaetzle and sausages alongside its imported beers.
Though the soft opening was unannounced, word spread quickly. The restaurant at 3500 Boston St., which seats around 85 people, received 127 orders between 6:30 p.m. and 7:30 p.m., said Gregory Trepetin, Bonchon’s Baltimore-area developer and Canton manager.
Until its grand opening (date to be announced), the restaurant will offer a full, dine-in-only menu during limited hours, 2 p.m. to 8 p.m., on days decided by staff.
Regular hours will be 11 a.m. to 10 p.m. Sunday through Thursday, and 11 a.m. to 11 p.m. Friday through Saturday.
Mark your calendar for these foodie events.
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